Penne alla Vodka
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Tomato paste browned in butter, a splash of vodka cooked off, and cream stirred in until the sauce turns a soft blush-orange. Finish the penne in the pan so every tube drinks it in.
The short version
Sweat onion and garlic, brown tomato paste, cook off the vodka, simmer crushed tomatoes for 12 minutes, stir in cream, then finish the penne in the sauce with pasta water. About 35 minutes.
What makes ours better
small changes, very loud compliments
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Brown the tomato paste in butter. Cooking it until it darkens takes away the canned edge and adds a sweet, savory base that cream alone can't give.
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Cook off the vodka. Vodka carries flavors in the tomato that water and fat don't, and it keeps the cream sauce from tasting flat. Boil it for a minute so what remains is flavor, not raw alcohol.
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Finish the pasta in the sauce. Tossing slightly undercooked pasta in the pan with a splash of starchy water makes the sauce cling instead of pooling at the bottom of the bowl.
What you need
check the pantry before you promise anyone
- Unsalted butter2 tablespoons
- Olive oil1 tablespoon
- Onion1 medium
- Tomato paste3 tablespoons
- Whole peeled tomatoes28 ounces
- Penne1 pound
- Heavy cream¾ cup
- Finely grated Parmesan¾ cup
tap each one as it goes in. no double-salting.
Steps
apron on. phone down. mostly.
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Boil the water
Bring a large pot of water to a boil and salt it well, about 2 tablespoons kosher salt. Cook the pasta later, once the sauce is simmering.
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Soften the onion and garlic
In a large, deep skillet or Dutch oven, melt the butter with the oil over medium heat. Cook the onion for about 5 minutes until soft and translucent but not browned. Add the garlic and cook for 30 seconds.
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Brown the tomato paste
Stir in the tomato paste and pepper flakes. Cook, stirring, for 2 to 3 minutes until the paste darkens to a rusty red and smells sweet.
If it starts to catch on the bottom, lower the heat and add the vodka early.
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Add the vodka
Pour in the vodka and scrape up anything stuck to the pan. Let it bubble for 1 to 2 minutes until it's mostly gone and the sharp smell has faded.
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Simmer the tomatoes
Add the crushed tomatoes and their juices and the salt. Simmer briskly over medium heat, stirring now and then, for about 12 minutes, until the sauce is thick enough to leave a trail when you drag a spoon through it. Start the pasta when you begin this step.
About 12 min. Cook mode has a timer for this step.
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Cook the pasta
Cook the penne in the boiling water for 2 minutes less than the package says. Before draining, scoop out 1 cup of the pasta water. Drain the penne.
About 9 min. Cook mode has a timer for this step.
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Add the cream
Lower the heat and stir the cream into the sauce. Warm it for 1 to 2 minutes, until the sauce turns a soft orange and is smooth. Do not let it boil hard.
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Finish in the pan
Add the drained penne to the sauce with the Parmesan and ½ cup of the pasta water. Toss over medium heat for 1 to 2 minutes, adding more pasta water by tablespoons, until the sauce is glossy and clings to every tube. Taste for salt, stir in the basil, and serve with more Parmesan.
Good to know
read this before somebody asks for seconds
- Use heavy cream. Milk and half-and-half can curdle in a tomato sauce.
- You can leave out the vodka and use ¼ cup water with 1 teaspoon red wine vinegar. The sauce is still good, just less bright.
- Tube-style tomato paste is easiest because you can measure it and save the rest. Add the sauce to chicken cutlets or sautéed shrimp for a bigger dinner.
- Storage. Fridge, 4 days. The sauce alone freezes for 3 months without the cream, which you can add when reheating. Reheat pasta with a splash of water over low heat.
Questions, answered
asked and answered at the kitchen counter
Does vodka sauce still have alcohol in it?
A little may remain, but most cooks off. Simmering the vodka for a minute or two and then the sauce for 12 more reduces it a lot. If you need none, leave it out.
What can I use instead of vodka?
Water with a teaspoon of red wine vinegar or lemon juice. You lose a little of the sharpness vodka brings out, but the sauce still works.
Why did my vodka sauce separate or turn grainy?
The cream boiled hard or the heat was too high. Add the cream over low heat and just warm it through. If the sauce looks broken, whisk in a splash of hot pasta water.
Can I make vodka sauce ahead of time?
Yes. Make the sauce through the simmering step up to 3 days ahead. Reheat gently, stir in the cream, and finish the pasta in it.
What pasta shape is best?
Penne and rigatoni are classic because the sauce gets inside the tubes. Shells and ziti work too.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.